Cannellini beans, sautéed greens + eggs

Updated: May 28

If you’re looking for a hearty, filling breakfast (or any meal!) with unique flavors, this is it! Last week I watched Food52’s co-founder make a beautiful breakfast of buttermilk beans with eggs and greens, and knew I wanted to create my own! This is an adaptation of their recipe and does not use buttermilk or white wine, but shares the same delicious, savory flavors of the original.

I recommend sprouting (soaking) beans before eating to make them easier to digest. Or, you can purchase Jovial beans which are already soaked! :) I decided to serve this alongside roasted carrots, which are so simple. All you have to do is drizzle a tiny bit of avocado oil or EVOO on the carrots, season with himalayan salt, and roast them in the oven at 415. Bake them for ~15-20 minutes until the carrots are nicely browned and then remove from the oven. If you don’t eat eggs, you could easily just make these beans, sauteed greens, and add roasted carrots on top.

The next time I make this for breakfast, I will probably add a splash of balsamic vinegar before serving, but that’s up to you! Happy eating!